I know it’s late (The 100 came back) but let’s get into my Week 2 wines!
Wine 1: Valenzano Shamong Red
Demographics. Grown and produced in Shamong, New Jersey. 11% alcohol. Made from Concord grapes native to New Jersey.
Why I chose it. It was in the fridge and I don’t remember ever trying wine made with Concord grapes. Fun fact: Concord grapes are actually a cultivar of a different species (Vitis labrusca) from typical wine grapes (Vitis vinifera). I heard these grapes have a bad reputation for winemaking so I was curious to see if it was earned. I’ve also never had a New Jersey wine before. Double newness!
Tasting Notes. The wine is a deep ruby/purple color. I smelled grape juice on the nose which makes sense because of the Concord grapes. There was a little red fruit as well. The palate was virtually the same with some medicinal notes. It’s definitely a sweet wine! It was like drinking grape juice spiked with cough syrup! The medicinal notes lingered on the finish for a short time. I didn’t pair it with anything in particular.
Would I recommend it? This wine might be sangria material. Maybe the sugar and fruit could tamp down those medicinal notes. I’m didn’t hate it despite the medicinal notes. I just wouldn’t actively seek it out. I’m definitely willing to give this species another chance!
Wine 2: La Ferla Inzolia
Demographics. Grown and produced in Sicily (Terre Siciliane IGP). 12% alcohol Bottled in 2019.
Why I chose it. I didn’t get a chance to do a ton of research before heading to the wine shop. I actually googled the name of the grape while I was in the store! During my search, I learned that wines made from Inzolia grapes tend to have a nutty aroma. I thought that was interesting so I picked it up.
Tasting Notes. The color was a very pale yellow, almost clear. I saw a little bit of effervescence in the glass. The wine was very light-bodied. It was almost like water! I got grapefruit/citrus on the nose. I didn’t get the nuttiness I was expecting based on my googling. The acid was actually on the low side on the palate. I guess that’s what they call “flabby”. There were the citrus notes too. I did get what thought was nuttiness on the finish but it was very brief. A function of the very light body. I drank this with pizza (sauce was a garlic rub) which was definitely not the right food. I checked the brand’s website and they suggested pairing this wine with seafood. The wine’s “youth” likely has a lot to do with its lack of body.
Would I recommend it? No, especially if you’re not a fan of extremely light-bodied wines. I would prefer my wines to have enough body to carry aromas on the palate. If I wanted lemon water, I would drink that! I would, however, cook with this. It may be lacking in body but with some olive oil, butter, and garlic, it might make a decent pasta sauce. I won’t write off Inzolia completely for drinking. According to Wine Geeks, there are Inzolias with more structure and viscosity. Inzolia is used to make Marsala as well. I’m considering getting a Marsala for week 4.